Chocolate Mint Strawberry Tart

Unbelievably easy, this tart is one of my most often baked desserts, since it combines pastry, chocolate, and strawberries—an all-time favorite combination. It looks bakery-perfect and tastes homemade-terrific. Look for small strawberries, especially the increasingly available French fraises des bois, but most important is that the berries are of uniform size for the prettiest presentation.

1) Keeping one crust refrigerated for another use, unfold the other crust and ease it into a 9-inch tart pan with a removable bottom. Fold any crust that hangs over the side inward to reinforce the edge of the tart. Press firmly to form the rippled edges, then use a rolling pin or sharp knife to trim the pastry even with the top of the tart pan. Prick the bottom of the tart 4 or 5 times with the tines of a fork. Place the tart shell in the freezer for at least 20 minutes and up to 2 hours.

2) Preheat the oven to 450 degrees F. Bake the tart shell, directly from the freezer, until it is golden and crisp, 12 to 14 minutes. Let cool completely on a rack.

3) In a small bowl set over hot water or in a microwave oven, gently melt the chocolate. Stir in 1/3 cup of the cream and 1 tablespoon of the crème de menthe until the mixture is smooth. Spread the chocolate over the bottom of the tart shell. (Refrigerate the remaining 2/3 cup heavy cream.)

4) Arrange the berries in concentric circles, hulled side down, in the lukewarm chocolate. Refrigerate the tart until the chocolate is set, 15 to 20 minutes. In a small saucepan or microwave oven, melt the jelly with the remaining 1 tablespoon crème de menthe. Carefully brush the berries with the jelly, trying to avoid brushing the jelly on the crust or the chocolate. Refrigerate until ready to serve, up to 3 hours.